Cheese

This riff on the classic dish swaps paneer out for salty chunks of feta (but keeps the garlicky spiced spinach sauce).

Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner.

Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.

Finally: an easy, cheesy, vegetarian(!) lasagna recipe that doesn't require you to dirty every pot and pan in your kitchen.

Like a hot ham and cheese sandwich, but slathered with cream sauce and baked to bubbly perfection. (Yeah, it's as good as it sounds.)

Life is all about balance, isn't it? This easy ricotta dip makes eating your veggies a pleasure, not a chore.

Onions, garlic, oil, wine, and salt are all it takes to make a rich vegan broth that still evokes the classic version.

The cold is getting me down, but this hot, melty baked squash is lifting me up.

This twist on traditional eggplant Parmesan has fewer steps (no need to fry!) but no less satisfaction.

Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

Crispy ground lamb, with its earthy, grassy flavor, stands up perfectly to a big pile of fresh herbs and salty marinated cheese.

Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommended going for it.

This is the anti-cheesecake, and it’s all we’ve ever wanted.

This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parm.

Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.

Our creamy stovetop mac and cheese is about as easy as opening a box—and a whooooole lot more delicious.

From melty arancini to queso, here are 42 addictively cheesy things to serve on Super Bowl Sunday.

This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.

Why choose between verde and roja salsa when you can have both?

Chef Daniela Soto-Innes thinks of these as a Mexican take on bagels with cream cheese and lox. The addictive caramelized fish sauce vinaigrette brightens every bite.

Baking a single large-format tamal may not be traditional, but it produces a similarly tender, moist, barely sweet cake with pudding vibes.

An argument for the $4 investment.

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.